White Beans with Rosemary and Kale

While I started out wanting to create a copycat recipe of Zoe’s Kitchen’s white beans with rosemary, the concept for the dish evolved as I was prepping. I wanted to keep it simple and add up the nutritional value by adding some greens. The result? A fantastic, hearty one-pot meal! (I served the beans with Rosemary Maple Blue Corn Muffins – stay tuned for the recipe!)

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 3-4 cloves garlic, minced
  • 1 small white or yellow onion, diced
  • 1 1/2 cups white beans (navy, cannellini…any white beans will do!), soaked
  • 1 1/2 – 2 cups vegetable broth or water (enough to cover the beans)
  • 1 tablespoon dried rosemary
  • 1 bunch kale, stems removed and chopped fine
  • salt and pepper to taste

Preparation:

  1. Pour the oil into the Instant Pot (IP – or other pressure cooker). Begin the saute function on low.
  2. When the oil is hot, add the onions. Saute them until translucent and soft, stirring often.
  3. Add the garlic. Saute for 1-2 minutes, until fragrant and softened.
  4. Turn the saute function off, and add the beans, broth or water, and rosemary to the pot.
  5. Using the manual function, set the IP for 20 minutes.
  6. When the time is up, turn the IP off and quick release the lid.
  7. Stir in the kale, salt, and pepper. You can serve now, or you can follow steps 8 and 9; please note that the beans may stick to the bottom a little during the final minute of pressure cooking if you proceed. I like my beans a little browned, but if you don’t – stop here and eat your beans! They’re delish. Or continue…
  8. Set the pot for 1 minute on the manual setting.
  9. When the minute is done, turn the pot off and quick release the pressure.
  10. ENJOY!